4 Cups of Arugula
1 Cup of Chopped Cucumber
1 Cup of Chickpeas
2 Tbsp of Balsamic Vinegar
1/4 Cup of Extra Virgin Olive Oil
Pinch of Sea Salt and Ground Pepper
Fat: 29 g
Carbs: 28 g
Protein: 6 g
Total Calories: 391 Calories
Pre-heat the oven to 200C/400F. Drain and wash the chickpeas and then pat them dry with a paper towel. Spread the chickpeas out on a baking sheet with parchment paper and drizzle the 2 Tbsp of olive oil on top. Bake the chickpeas for 30 minutes, moving them around every 10 minutes. While the chickpeas are baking prepare the salad ingredients.
Make the dressing by combining the balsamic vinegar, olive oil, sea salt and pepper. You can add a sweetener of choice here as well if desired. Once the chickpeas are done toss them into the prepared salad for a much healthier “crouton” alternative.